*Available at some supermarkets and at specialty foods stores and Italian markets.

Preparation

For gnudi:
Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.

Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.

Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.

my notes

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Recent Review

Turned out perfectly! Next time I would make the gnudi a bit smaller as they do puff up a bit. When they float they are done, take out with slotted spoon. I found it easier to roll into small balls then smashed slightly with fork to get nice lines across the gnudi. Do not overwork the dough!